FEATURED ARTICLES ABOUT ONION - PAGE 4

Dear Lynne: We love anchovies and are hunting down new ways of using them. Any thoughts? -- Howie and Doug Dear Howie and Doug: Let me count the ways. Anchovies marry with any form of acid, from vinegars to lemon and lime, which also mutes their impact. Garlic, onion and flavorful fats such as butter and olive oil all work brilliantly with anchovies. They are loaded with umami (the so-called fifth taste), an element in certain foods that lifts the flavors of everything it's blended with.

Editor's note: The Herald-Mail runs a feature called In The Kitchen. Local folks who love to cook are featured. The column includes a Q&A section, along with a favorite recipe from the person. If you would like to be featured in this column, or to nominate someone you know who's a great cook, contact Tiffany Arnold at 301-733-5131, ext. 2342, or tiffanya@herald-mail.com . Following are some In the Kitchen recipes that have been featured during the years. Hot Pizza Dip 2 8-ounce packages cream cheese, softened 1/4 teaspoon garlic powder 1 1/2 cups mozzarella cheese, shredded 1/2 cup Parmesan cheese 2 cans or jars of pizza sauce (approximately 2 1/2 to 3 cups)

By E.T. MOORE SHEPHERDSTOWN, W.Va. - Set on German Street, between a hip jewelry store and a gallery gift shop, Three Onions, with its clean, earth-friendly look, seems a perfect fit, both aesthetically and culturally. The restaurant itself induces slow, relaxed breathing. The color scheme is reminiscent of the feel of a Beatrice Potter storybook. Windows are trimmed in light purple and green paint. The walls are white with a few gray photographs spaced along a narrow but airy hallway leading to two of the restaurant's dining areas.

Local club selling onions Conomac Lions Club of Williamsport is taking orders for Vidalia onions until Monday, April 7, at 5 p.m. The onions cost $10 for a 10-pound bag and will arrive Friday, April 18. The Lions will let you know when and where to pick them up. Call Barbara Sterling, club secretary, at 223-7134 from 8 a.m. to 5 p.m. weekdays. Proceeds will benefit several Lions Club projects, including scholastic awards for two seniors at Williamsport High School.

Dear Lynne: I stopped at a country store to buy local strawberries. I bought some fresh onions as well. As I checked out, I joked about making a dish of onions and fresh strawberries. Many times since I have wondered if I could actually make that dish. What do you think, Lynne? -- Peggy from Craftsbury, Vt. Dear Peggy: Absolutely you could do a dish with onions and strawberries. Sweet strawberries and balsamic vinegar are a great match, so why not add onions and do a fresh chutney?

Who doesn't love the smell of onions cooking? Onions can be used in many different ways. This is a wonderful side dish for many entrees - poultry, pork, beef, even white, mild fish. My family has enjoyed it for decades as a holiday and special occasion side dish. The layers of sliced onions are baked in a white sauce flavored with cheddar cheese and topped with crunchy breadcrumbs. No one in my family knows where this recipe originated; my mother, Betty Jane Snyder, started making it more than 40 years ago. There's also a funny family story that goes with this dish.

Go far enough down the jelly aisle and you might find some onion jam sitting next to the strawberry and grape preserves. Go a bit farther and, alas, there's red pepper jelly. It used to be that spreads such as onion or pepper weren't commonplace beyond farmers markets and gourmet specialty stores, local jam makers say. But now you can find them at the local grocer. "They're making a comeback," said Eve Felder, chef and associate dean for The Culinary Institute of America, based in Hyde Park, N.Y. Jellies, jams and preserves made from things other than sweet fruits can go great with meats and cheeses, Felder said.